Cheesecake 5 Ways

Portions:12 servings
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Ingredients

  • CRUMB CRUST recipe below
  • 3 packages cream cheese softened (8 oz. each)
  • ¾ cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Prepare CRUMB CRUST.
  • Heat oven to 350 F.
  • Beat cream cheese and sugar in large bowl until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla.
  • Pour into prepared crust.
  • Bake 45 to 50 minutes or until almost set*
  • Remove from oven to wire rack.
  • With knife, loosen cake from side of pan.
  • Cool completely; remove side of pan.
  • Cover; refrigerate several hours or until chilled.
  • Just before serving, garnish as desired.
  • Cover; refrigerate leftover cheesecake.

Notes / Tips / Wine Advice:

CRUMB CRUST:
Heat oven to 350 F.
Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar in small bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well.
Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan.
Bake 8 to 10 minutes. Cool.
*Cheesecakes are less likely to crack if baked in a water bath.
VARIATIONS:
CHOCOLATE CHEESECAKE:
Increase sugar to 1-1/4 cups and add 1/3 cup HERSHEY’S Cocoa. Increase vanilla extract to 1-1/2 teaspoons.
TOFFEE BITS CHEESECAKE:
Prepare vanilla cheesecake batter as directed. Stir 1-1/3 cups (8-oz. pkg.)
HEATH BITS ‘O BRICKLE Toffee Bits into batter.
CHOCOLATE CHIP CHEESECAKE:
Prepare vanilla cheesecake as directed. Stir 1 to 1-1/2 cups HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
MOCHA CHEESECAKE:
Prepare CHOCOLATE CHEESECAKE, using HERSHEY’S Dutch Processed Cocoa. Add 1-1/2 teaspoons instant coffee granules to batter.
MOCHA TOFFEE WITH CHOCOLATE CHIPS CHEESECAKE:
Prepare MOCHA CHEESECAKE as directed. Stir 3/4 cup HEATH BITS ‘O BRICKLE Toffee Bits and 3/4 cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
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Course Cake / Cheese